EC SPECIAL: FRANCE - vegan Quiche Lorraine

07/07/2016

Semifinal with the hosts? No problem! We brace ourselves for the match by chowing Mini-Quiche Lorraines. With these small and vegan bites we will be geared up for a second penalty shootout, if needed. So we replaced eggs and cream with tofu and get that smoky touch from smoked tofu. For your evening snack infront of the TV we do some fingerfood friendly quiches bites. Don't be uncertain about the tofu filling, it gets perfectly firm, a nice consistency and tastes great in the end.

Vegan Mini Quiche Lorraine

15 small quiches
1 hour

Ingredients

FOR DOUGH

300 g (2.5 cups) flour

1 tsp salt

180 g (1.5 sticks) cold, vegan butter

5 tbsp cold water

FOR FILLING

300 g (11 oz) smoked tofu

300 g (11 oz) tofu

300 g plantbased yogurt

2 tbsp cornstarch

1 leek, chopped (approx. 200 g / 7 oz)

1 red onion

6 tbsp olive oil

100 g (3.5 oz) grated vegan cheese

1 tbsp turmeric

1 pinch of nutmeg

salt

pepper

Instructions

Let's start with the dough! Knead all the ingredients for you quiche dough until the consistency is nicely soft but not sticky.

Grease your mini-quiche pans with some vegan butter or margarine and flour.

Divide your dough in 15 small balls. Knead them on a floured surface. Then transfer your dough balls into your forms and press them up the borders so everything is covered with dough. Pierce the dough with a fork serveral times, so your dough doesn't blister. Let your pans cool down in your fridge for at least 30 minutes.